baking ingredient substitution table

7/29/2019 Baking Ingredient Substitution Table

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Baking Ingredient Substitution TableSometimes you may find it necessary to substitute one ingredient for another in a recipe. But usinga different ingredient may change both the taste and texture of your baking, so it is a good ideabefore substituting to understand the role that ingredient plays in the recipe. Use this table as aguideline only.

INGREDIENT AMOUNT SUBSTITUTIONAlmond Meal 1 cup (100 grams) To make your own almond meal place 1

cup (100 grams) sliced (blanched (skinsoff) or natural (skins on)) almonds with1 tablespoon (14 grams) granulatedwhite sugar in a blender or foodprocessor and process until finelyground. Sugar or flour is added to thealmonds to prevent clumping as itabsorbs the oil exuded from thealmonds. Toasting the almonds firstdries them which also helps to prevent

clumping.Almond Paste 1 1/3 cups (300

grams)1 3/4 cups (175 grams) ground blanchedalmonds plus 1 1/2 cups (175 grams)powdered (confectioners or icing) sugarplus 1 large egg white (30 grams) plus 1teaspoon almond extract plus 1/4teaspoon salt

Ammonium bicarbonate 3/4 teaspoon 1 teaspoon baking soda

Arrowroot 1 tablespoon (15grams)

1 tablespoon (15 grams) cornstarch,potato starch or rice starch

2 tablespoons (25 grams) all purposeflour

Baking Powder, double-acting

(Rule of Thumb: 1 teaspoon for every 1 cupof flour)

High-Altitude Adjustments:

above 3000 ft. - reduce baking powder 1/8 teaspoon forevery 1 teaspoon of baking powder in recipe

above 5000 ft. - reduce baking powder 1/8-1/4 teaspoon

for every 1 teaspoon baking powder in recipe

above 7000 ft. - reduce baking powder 1/4 teaspoon forevery 1 teaspoon baking powder in recipe

1 teaspoon 1/4 teaspoon baking soda plus 1/2teaspoon cream of tartar plus 1/4teaspoon cornstarch

1 1/2 teaspoons single-action bakingpowder

1/4 teaspoon baking soda plus 1/2 cup(120 ml) buttermilk, sour milk or yogurtto replace 1/2 cup (120 ml) non-acidic

liquid

Baking Powder, single-acting 1 teaspoon 2/3 teaspoon double-acting bakingpowder

1/4 teaspoon baking soda plus 1/2teaspoon cream of tartar plus 1/4
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teaspoon cornstarch

Baking Soda(Sodium Bicarbonate)

(Rule of Thumb: 1/4 teaspoon for every 1cup of flour)

1/2 teaspoon 2 teaspoons double-acting bakingpowder (must replace the acidic liquidin recipe with non-acidic liquid)

1/2 teaspoon potassium bicarbonate

Bread Crumbs, Dry 1 cup (150 grams) 1 cup crushed cracker crumbs

1 cup matzo meal

1 cup crushed cornflakes

1 cup ground oats

1 cup crushed potato chips

Buttermilk (Sour Milk) (see below under

MILK, Buttermilk)1 cup (240 ml)

Carob Powder 1 tablespoon (7grams)

1 tablespoon (7 grams) cocoa powder(either natural or Dutch-processed)

Chocolate, Bittersweet or Semi-sweet 1 ounce (30 grams) 1/2 ounce (15 grams) unsweetenedchocolate plus 1 tablespoon (15 grams)granulated white sugar

Chocolate, Milk 1 ounce (30 grams) 1 ounce (30 grams) bittersweet or semi-sweet plus 1 tablespoon (15 grams)granulated white sugar

1 ounce (30 grams) sweet dark chocolate

1 ounce (30 grams) white chocolate

Chocolate, Sweet German 1 ounce (30 grams) 1 ounce (30 grams) bittersweet or semi-sweet chocolate plus 1/2 tablespoon (7grams) granulated white sugar

1 ounce (30 grams) milk chocolate

Chocolate, Unsweetened 1 ounce (30 grams) 3 tablespoons (20 grams) natural cocoapowder (not Dutch-processed) plus 1tablespoon (14 grams) unsalted butter,vegetable oil or shortening

Chocolate, White 1 ounce (30 grams) 1 ounce (30 grams) milk chocolate

1 ounce (30 grams) sweet dark chocolateCocoa Powder, Dutch-Processed 3 tablespoons (20

grams)3 tablespoons (20 grams) naturalunsweetened cocoa powder plus 1/8teaspoon baking soda

1 ounce (30 grams) unsweetenedchocolate plus 1/8 teaspoon bakingsoda (reduce fat in recipe by 1
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tablespoon)

3 tablespoons (20 grams) carob powder

Cocoa Powder, Natural Unsweetened 3 tablespoons (20grams)

3 tablespoons (20 grams) Dutch-processed cocoa plus 1/8 teaspooncream of tartar, lemon juice or whitevinegar

1 ounce (30 grams) unsweetenedchocolate (reduce fat in recipe by 1tablespoon)

3 tablespoons (20 grams) carob powder

Coconut, fresh 1 cup 1 cup (90 grams) dried flaked coconut

3/4 cup (75 grams) dried shreddedcoconut

Coconut, dry shredded 1 cup (90 grams) 1 1/4 cups freshly grated coconut

1 1/4 cup (110 grams) dried flakedcoconut

Coconut milk, fresh 1 cup (240 ml) 1 cup (240 ml) canned coconut milk (notlow fat)

3 tablespoons canned cream of coconutplus enough hot water or milk to equal1 cup (240 ml)

1/4 cup (60 ml) coconut cream powder

plus 1 cup (240 ml) hot water or milkCoconut cream, fresh 1 cup (240 ml) 1 cup (240 ml) canned coconut cream

1 cup (240 ml) top layer of cannedcoconut milk (not low fat) (do not shakeor stir can before skimming)

1 cup (240 ml) heavy whipping cream(35% butterfat) plus 1/2 cup coconutcream powder

Coffee, strong brewed 1/4 cup (60 ml) 2 tablespoons (10 grams) instantespresso powder dissolved in 3tablespoons hot water

Cookie Crumbs 1 cup (100 grams) Can substitute equally among chocolatewafers, vanilla wafers, graham crackers,macaroons, or gingersnaps

Cornmeal, stone ground 1 cup (180 grams) 1 cup regular milled cornmeal

1 cup corn grits
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1 cup polenta

1 cup maize meal

Corn Syrup, Dark 1 cup (240 ml) 3/4 cup (180 ml) light corn syrup plus1/4 cup (60 ml) light molasses

Corn Syrup, Light 1 cup (240 ml)

1 cup (240 ml) dark corn syrup

1 cup(240 ml) treacle

1 cup (240 ml) liquid glucose

1 cup (240 ml) honey

1 cup (200 grams) granulated whitesugar (increase the liquid in the recipeby 1/4 cup (60 ml))

Cornstarch or Corn flour (for thickening)1 tablespoon (15

grams)

2 tablespoons (25 grams) all purpose

flour

1 tablespoon (15 grams) potato starch orrice starch or flour

1 tablespoon (15 grams) arrowroot

2 tablespoons (25 grams) quick-cooking(instant) tapioca

Cream of Tartar 1/2 teaspoon 1/2 teaspoon white vinegar or lemonjuice

Cream, Clotted 1 cup (225 grams) 1 cup (225 grams) cr?e fra?/font>che

1 cup (225 grams) mascarpone cheese

1 cup (240 ml) heavy whipping cream(35% butterfat), whipped

Cream, Creme Fraiche 1 cup (225 grams) 1 cup 240 ml) sour cream

1 cup (240 ml) whipping cream plus 1tablespoon buttermilk or yogurt

1/2 cup (120 ml) whipping cream plus

1/2 cup (120 ml) sour cream

1 cup (225 grams) mascarpone cheese

Cream, Half & Half (10 - 12% Butterfat) 1 cup (240 ml) 7/8 cup (210 ml) whole milk plus 2tablespoons (25 grams) melted unsaltedbutter

1/2 cup (120 ml) light cream (5%butterfat) plus 1/2 cup (120 ml) whole
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milk

1/2 cup (120 ml) partly skimmed milkplus 1/2 cup (120 ml) heavy whippingcream (35%)

Cream, Heavy (35% butterfat) (not for

whipping)1 cup (240 ml) 2/3 cup (160 ml) whole milk plus 1/3

cup (75 grams) melted unsalted butter

Cream, Light or Coffee Cream (18%

Butterfat)1 cup (240 ml) 1 cup (240 ml) half & half cream (12%

butterfat)

7/8 cup (210 ml) whole milk plus 3tablespoons (35 grams) melted butter

1/2 cup (120 ml) evaporated milk orheavy cream plus 1/2 cup (120 ml) milk

Cream, Light Whipping (30% Butterfat)

(not for whipping)1 cup (240 ml) 3/4 cup (180 ml) whole milk plus 1/4

cup (57 grams) melted unsalted butter

1 cup (240 ml) half & half cream (12%butterfat)

Cream, Sour 1 cup (225 grams) (8ounces)

1 cup (225 grams) plain yogurt

3/4 cup (180 ml) sour milk, buttermilkor plain yogurt + 1/3 cup (75 grams)melted butter

1 cup (225 grams) cr?e fra?/font>che

1 tablespoon lemon juice or vinegar plus

enough whole milk to fill 1 cup (240 ml)(let stand 5-10 minutes)

Currants 1 cup (120 grams) 1 cup (120 grams) raisins

1 cup (120 grams) chopped dates

1 cup (120 grams) other dried fruit(cranberries, cherries, blueberries)

Eggs, whole 1 large (about 2ounces)

In Shell (57 grams)Without Shell (50grams)

2 large egg yolks (36 grams) plus 1tablespoon water (in baking)

2 large egg yolks (36 grams) (forcustards, sauces, puddings andmousses)

3 1/2 tablespoons frozen whole egg,thawed

3 1/2 tablespoons egg substitute
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2 1/2 tablespoons powdered whole eggplus 2 1/2 tablespoons water

Eggs, whites 1 large egg white (30grams)

2 tablespoons frozen egg whites, thawed

1 tablespoon powdered egg white plus 2tablespoons water

Eggs, yolks 2 large yolks (36grams)

1 large whole egg (In Shell 57 grams)(Without Shell 50 grams)

Eggs, yolks 1 large yolk (18grams)

2 tablespoons powdered egg yolk plus 2teaspoons water

3 1/2 teaspoons frozen egg yolks,thawed

Extract, pure Vanilla 1 teaspoon 1/2 of vanilla bean

1/2 - 1 teaspoon other extract (almond,orange, lemon, etc.)

Other Extracts (almond, lemon, orange,peppermint, etc.)

1 teaspoon 1 teaspoon of other extract (vanilla,orange, lemon, etc.)

1 to 2 drops of oil of same flavor

Fats, SaltedButter 1/2 cup (113 grams) 1/2 cup (113 grams) unsalted butterplus 1/4 teaspoon salt

1/2 cup (113 grams) margarine

1/2 cup (113 grams) solid vegetableshortening or lard

Fats, UnsaltedButter 1/2 cup (113 grams) 1/2 cup (113 grams) salted butter(decrease the salt in recipe by 1/4teaspoon)


1/2 cup (113 grams) solid vegetableshortening or lard

Fats, Lard 1/2 cup (113 grams) 1/2 cup (113 grams) solid vegetableshortening

1/2 cup (113 grams) plus 1 tablespoon

(14 grams) unsalted butterFats, Margarine 1/2 cup (113 grams) 1/2 cup (113 grams) salted or unsalted

butter

1/2 cup (113 grams) solid vegetableshortening

Fats, Solid Vegetable Shortening 1/2 cup (113 grams) 1/2 cup (113 grams) salted or unsaltedbutter
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1/2 cup(113 grams) lard


Flour, All Purpose 1 cup (130 grams) 1 cup (110 grams) plus 2 tablespoons (20

grams)sifted

cake flour

1 cup (130 grams) self-rising flour (omitbaking powder and salt from recipe)

7/8 cup (130 grams) rice flour (starch)(do not replace all of the flour with therice flour)

1/2 cup (60 grams) white cake flourplus 1/2 cup (70 grams) whole wheatflour

FLOUR, Bread 1 cup (160 grams) 1 cup (130 grams) all purpose flourFLOUR, Cake 1 cup (120 grams) 3/4 cup (100 grams) all purpose flour

plus 2 tablespoons (20 grams)cornstarch

FLOUR, Pastry 2 cups (270 grams) 1 1/3 cup (175 grams) all purpose flourplus 2/3 cup (80 grams) cake flour

FLOUR, Rice 1 cup (150 grams) Equal amounts of cake or pastry flour

FLOUR, Self-Rising 1 cup (130 grams) 1 cup (130 grams) similar grade (allpurpose) flour plus 1 1/2 teaspoonsbaking powder plus 1/4 teaspoon salt

FLOUR, Whole Wheat 1 cup (140 grams) 7/8 cup (120 grams) all purpose flour

plus 2 tablespoon (6 grams) wheat germ

1 cup graham flour

GELATIN, Leaf or Sheet 4 leaves (4 x 9 inches)(10 x 23 cm)

1 (1/4 ounce) envelope (7 grams)powdered gelatin

GELATIN, Powdered (Unflavored) 1 envelope (1/4ounce) (1 tablespoongranules) (7 grams)

4 leaves sheet gelatin

2 teaspoons agar

Ghee 1 tablespoon 1 tablespoon clarified butter

1 tablespoon vegetable oil

Ginger Root, freshly grated 1 tablespoon

1 tablespoon candied ginger, rinsed andfinely chopped

1 1/2 teaspoon ground dried gingerplus 1/2 teaspoon fresh lemon juice

Glucose, liquid 1/2 cup (120 ml) 1/2 cup (120 ml) light corn syrup

Golden Syrup 1 cup (240 ml) 1 cup (240 ml) treacle
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1 cup (240 ml) light molasses

1 cup (240 ml) corn syrup

Honey 1 cup (240 ml) 3/4 cup (180 ml) maple syrup plus 1/2cup (100 grams) granulated white sugar

3/4 cup (180 ml) light or dark cornsyrup plus 1/2 cup (100 grams)granulated white sugar

3/4 cup (180 ml) light molasses plus 1/2cup (100 grams) granulated white sugar

1 1/4 cups (250 grams - 265 grams)granulated white or brown sugar plus1/4 cup (60 ml) additional liquid in

recipe plus 1/2 teaspoon cream of tartarLemonJuice, freshly squeezed 1 tablespoon 1 tablespoon bottled lemon juice

1 tablespoon fresh lime juice

1/2 tablespoon vinegar (depending onrecipe and do not use for flavoring)

Lemon, Zest 1 teaspoon 1 teaspoon orange or lime zest

1/2 teaspoon lemon extract

Lime Juice, freshly squeezed 1 tablespoon 1 tablespoon lemon or orange juice

Lime, Zest 1 teaspoon 1 teaspoon lemon or orange

Maple Sugar, finely grated 1/2 cup (100 grams) 1 cup (240 ml) maple syrup (reduceliquid in recipe by 1/4 cup)

3/4 cup (150 grams) granulated whitesugar plus 1 teaspoon pure mapleextract

Maple Syrup 1 cup (240 ml) 1/2 cup (100 grams) maple sugar(increase liquid in recipe by 1/4 cup (60ml))

1 cup (240 ml) honey

3/4 cup (180 ml) corn syrup plus 1/4cup (57 grams) butter plus 1/2 teaspoonmaple extract (optional)

Marshmallows 8 regular 1 cup (240 ml) miniature

2.5 ounces marshmallow cream

Marzipan 2 1/2 cups (560 2 cups (450 grams) almond paste plus 1
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grams) cup (115 grams) powdered sugar plus 2tablespoons light corn syrup

MascarponeCheese 1 cup (8 ounces) (225grams) (240 ml)

1 cup (240 ml) creme fraiche

3/4 cup (170 grams) cream cheesebeaten with 1/4 cup (60 ml) heavywhipping cream (35%)

MILK, Buttermilk (sour milk) 1 cup (240 ml) 1 tablespoon lemon juice or vinegar(white or cider) plus enough milk tomake 1 cup (240 ml) (let stand 5-10minutes)

1 cup (240 ml) plain or low fat yogurt

1 cup (240 ml) sour cream

1 cup (240 ml) water plus 1/4 cup

buttermilk powder

1 cup (240 ml) milk plus 1 1/2 - 1 3/4teaspoons cream of tartar

MILK, Sweetened Condensed 14 ounce can (396grams)

1 cup instant nonfat dry milk plus 2/3cup (135 grams) granulated white sugarplus 1/2 cup (120 ml) boiling water plus3 tablespoons (35 grams) meltedunsalted butter (process in blender orfood processor until smooth)

MILK, Evaporated Whole 1 cup (240 ml) 1 cup (240 ml) half & half (10-12%butterfat)

1 cup (240 ml) light or table cream (20%butterfat)

1 cup (240 ml) light (30% butterfat) orheavy whipping cream (35% butterfat)

MILK, Skim (Non fat) 1 cup (240 ml) 1/4 cup powdered skim milk plus 7/8cup (210 ml) water

1/2 cup (120 ml) evaporated skim milkplus 1/2 cup (120 ml) water

MILK, Whole (3.5%) 1 cup (240 ml) 1/2 cup (120 ml) evaporated whole milkplus 1/2 cup (120 ml) water

1/2 cup condensed milk plus 1/2 cup(120 ml) water

1 cup (240 ml) skim milk plus 2tablespoons (25 grams) melted butter or
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margarine

1/4 cup powdered skim milk plus 7/8cup (210 ml) water plus 1 tablespoon (14grams) melted butter or margarine

Molasses 1 cup (240 ml) 1 cup (240 ml) honey

1 cup (240 ml) dark corn syrup

1 cup (240 ml) maple syrup

3/4 cup (180 ml) light or dark brownsugar heated to dissolve in 1/4 cup (60ml) liquid

Nuts, chopped, ground, or whole 1 cup (100 grams) 1 cup (100 grams) of similar nutsprepared in the same way

Oats, quick-cooking rolled 1 cup (90 grams) 1 cup (90 grams) regular (old fashioned)

rolled oatsOats, regular (old-fashioned) 1 cup (90 grams) 1 cup (90 grams) quick-cooking rolled

Orange Juice, freshly squeezed 1 cup (240 ml) 1 cup reconstituted frozen concentrate

Orange, Zest 1 teaspoon 1 teaspoon lemon or lime zest

1 teaspoon finely chopped candiedorange peel

Polenta, dry 1 cup (180 grams) 1 cup cornmeal

1 cup maize meal

1 cup corn gritsRaisins 1 cup (120 grams) 1 cup (120 grams) dried currants

1 cup (120 grams) pitted chopped dates

1 cup (120 grams) dried fruit, finelychopped (cherries, cranberries,blueberries, etc.)

Ricotta Cheese 1 cup (8 ounces) (225grams)

1 cup (225 grams) dry cottage cheese

Rose Water 1 teaspoon 1 teaspoon any flower-based water

Salt, kosher 1 teaspoon 1 teaspoon sea salt or table

Salt, sea salt 1 teaspoon 1 teaspoon kosher or table

Salt, table 1 teaspoon 1 teaspoon kosher or sea salt

SUGAR, granulated white 1 cup (200 grams) 1 cup (200 grams) caster (superfine)sugar

1 cup (215 grams) tightly packed light ordark brown sugar

SUGAR, brown, light or dark 1 cup (215 grams) 1 cup (215 grams) raw sugar
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1 cup (200 grams) white granulatedsugar

1 cup (200 grams) white granulatedsugar plus 1/4 cup (60 ml) unsulfured

light molasses

For light brown sugar - substitute 1/2cup (110 grams) dark brown sugar plus1/2 cup (100 grams) white granulatedsugar

SUGAR, caster (superfine) 1 cup (200 grams) 1 cup (200 grams) granulated whitesugar, processed in food processor untilvery fine

SUGAR, raw 1 cup (215 grams) 1 cup (215 grams) light or dark brownsugar

Tapioca, instant or quick-cooking 1 tablespoon (12grams) 2 tablespoons (24 grams) pearl tapioca,soaked

1 1/2 tablespoons (20 grams) flour

Treacle 1 cup (240 ml) 1 cup (240 ml) light or dark corn syrup

1 cup (240 ml) light molasses

Vanilla Bean 1 bean 2 - 3 teaspoons pure vanilla extract

Vanilla Extract 1 teaspoon 1/2 teaspoon powdered

VINEGAR, apple cider vinegar 1/4 cup (60 ml) 1/4 cup (60 ml) white vinegar

VINEGAR, white 1/4 cup (60 ml) 1/4 cup (60 ml) apple cider vinegar

1/3 cup (80 ml) freshly squeezed lemonjuice

YEAST, active dry 1 envelope (1/4ounce) (7 grams)

1 scant (7 grams) tablespoon active dryyeast

1 cake (3/5 ounce) fresh compressedyeast

1 tablespoon (7 grams) fast-rising activeyeast

YEAST, compressed 1 cake (3/5 ounce) 1 (1/4 ounce) envelope (7 grams) active

dry yeast

1 scant tablespoon (7 grams) active dryyeast

Yogurt, plain (not low fat) 1 cup (225 grams) 1 cup (225 grams) sour cream

1 cup (240 ml) buttermilk
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1 cup (225 grams) cr?e fra?he

1 cup (240 ml) heavy whipping cream(35% butterfat) plus 1 tablespoon freshlysqueezed lemon juice

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baking ingredient substitution table

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